Save The smell of garlic hitting warm olive oil always pulls me back to that Tuesday night when I realized dinner didn't have to be complicated to feel complete. I'd grabbed a rotisserie chicken on the way home, tossed it with whatever was in the fridge, and ended up with this creamy, protein-packed pasta that my kids devoured without a single complaint. The Greek yogurt sauce was a gamble at first, but once I whisked in that splash of pasta water, it turned into something silky and bright. Now it's my go-to when I need something fast, filling, and actually healthy. It's proof that shortcuts can taste like you tried.
I made this the night my neighbor stopped by unannounced, and I watched her go back for seconds without saying a word. She finally looked up and asked if I'd added cream, then laughed when I told her it was just yogurt and a little cottage cheese. That's when I knew this recipe had legs. It fools people into thinking you spent an hour at the stove when really you were just boiling pasta and shredding chicken. Sometimes the best meals are the ones that don't announce themselves.
Ingredients
- Whole-wheat penne or fusilli pasta: The nuttier flavor holds up to the tangy sauce, and the extra fiber keeps you full longer without weighing you down.
- Broccoli florets: I toss these in during the last two minutes of boiling so they stay bright green and just tender, never mushy.
- Shredded rotisserie chicken: This is your shortcut hero, already seasoned and juicy, saving you from raw chicken cleanup on a weeknight.
- Low-fat Greek yogurt: It adds creaminess and a gentle tang that balances the richness of Parmesan without any heavy cream guilt.
- Low-fat cottage cheese: Blended into the sauce, it thickens everything and sneaks in extra protein that no one will detect.
- Grated Parmesan cheese: The salty, nutty backbone of the sauce, plus extra on top because cheese always deserves an encore.
- Olive oil: Just enough to bloom the garlic and give the sauce a silky finish.
- Garlic cloves, minced: Two cloves are perfect, fragrant without overpowering, and they make the whole kitchen smell like something special is happening.
- Fresh lemon juice and zest: The zest is the secret, it brightens every bite and cuts through the richness in a way juice alone can't.
- Red pepper flakes: Optional, but a tiny pinch adds a gentle warmth that sneaks up on you in the best way.
- Salt and black pepper: Taste as you go, the chicken and Parmesan bring salt, so you might need less than you think.
- Fresh parsley: A handful of green at the end makes it look like you care, and it does add a fresh, grassy note.
Instructions
- Boil the pasta and broccoli together:
- Bring a big pot of salted water to a rolling boil, then add your pasta and set a timer for seven minutes. At the five-minute mark, drop in the broccoli so everything finishes at once, then drain and save half a cup of that starchy pasta water.
- Bloom the garlic:
- Pour olive oil into the same warm pot over medium heat, toss in the minced garlic and red pepper flakes if you're using them, and stir for about thirty seconds until the garlic smells toasty but hasn't browned. This step is quick, so don't walk away.
- Build the creamy sauce:
- Lower the heat to medium-low and stir in the Greek yogurt, cottage cheese, lemon juice, and zest until combined. Slowly drizzle in the reserved pasta water, a few tablespoons at a time, whisking gently until the sauce turns smooth and pourable.
- Toss everything together:
- Add the shredded chicken, drained pasta, and broccoli back into the pot, then toss gently so every piece gets coated in that creamy, lemony goodness. If it looks thick, splash in a bit more pasta water until it's silky.
- Finish with cheese and herbs:
- Stir in the grated Parmesan and most of the chopped parsley, then taste and adjust the salt and pepper. The sauce should cling to the pasta without pooling at the bottom.
- Serve immediately:
- Divide the pasta among bowls, sprinkle extra Parmesan and the remaining parsley on top, and get it to the table while it's still steaming. It's best when it's hot and the cheese is just melting in.
Save One Sunday afternoon, my daughter asked if we could make the chicken broccoli pasta again, and I realized it had quietly become part of our weekly rhythm. It's not fancy, but it's the kind of meal that shows up when you need it, fills everyone up, and leaves the kitchen clean enough to forget you cooked. That's when food becomes more than a recipe, it becomes a habit you're grateful for.
Swaps and Substitutions
If broccoli isn't your thing, cauliflower florets or frozen peas work just as well and cook in the same window. I've also swapped the whole-wheat penne for chickpea pasta when I wanted even more protein, though it does change the texture slightly. For a dairy-free version, replace the Greek yogurt and cottage cheese with blended silken tofu and nutritional yeast, it won't be quite as tangy, but it still coats the pasta beautifully. If you don't have rotisserie chicken, leftover grilled chicken or even canned tuna in a pinch will do the job. The lemon zest is hard to replace, but if you're out, a tiny splash of white wine vinegar can add that bright note.
Storage and Reheating
This pasta keeps well in an airtight container in the fridge for up to three days, though the sauce will thicken as it sits. When you reheat it, add a splash of water or chicken broth and warm it gently in a skillet over low heat, stirring often so the yogurt doesn't break. I've never tried freezing it because the yogurt can separate when thawed, but if you're going to freeze, do it before adding the sauce and mix it fresh when you're ready to eat. Leftovers also make a surprisingly good cold pasta salad the next day, just toss in a little extra lemon juice and olive oil to wake it back up.
How to Make It Your Own
Once you've made this a few times, it becomes a template for whatever's in your fridge. I've stirred in sun-dried tomatoes and spinach when I had them, swapped parsley for basil in the summer, and even added a handful of toasted pine nuts for crunch. Sometimes I double the garlic because my family loves it, or I skip the red pepper flakes when my youngest is eating. The beauty of this dish is that it's forgiving, as long as you keep the yogurt-pasta water ratio smooth, everything else is negotiable.
- Try stirring in a handful of baby spinach or arugula right at the end for extra greens.
- Top with toasted breadcrumbs or hemp seeds for a nutty, crunchy finish.
- Add a squeeze of extra lemon juice just before serving if you want more brightness.
Save This pasta doesn't try to impress anyone, and that's exactly why it works. It's the kind of dinner that makes a Tuesday feel like you've got it together, even when you don't.
Common Questions
- → Can I use fresh chicken instead of rotisserie?
Yes, you can substitute cooked fresh chicken breast or thighs. Simply cook, cube, and shred the meat before adding it to the pasta. About 2 cups of cooked chicken will work perfectly.
- → What pasta shapes work best?
Whole-wheat penne or fusilli are ideal because their ridges and curves hold the creamy sauce well. Other short shapes like rigatoni or farfalle also work nicely.
- → How do I prevent the yogurt sauce from curdling?
Keep the heat at medium-low when adding the yogurt and cottage cheese. Stir constantly and add the pasta water gradually to create a smooth emulsion. Avoid boiling the sauce once the dairy is added.
- → Can I make this dish dairy-free?
Substitute the Greek yogurt and cottage cheese with a dairy-free alternative like coconut yogurt or cashew cream. Use nutritional yeast instead of Parmesan for a savory, cheesy flavor without dairy.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore the creamy consistency. The pasta may absorb more liquid as it sits.
- → Can I add other vegetables?
Absolutely. Try substituting or adding cauliflower, green peas, spinach, or bell peppers. Adjust cooking times accordingly—quick-cooking vegetables can be added with the broccoli.